Arroz Caldo (Panlasang Pinoy)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 ½ lbs chicken, cut into serving pieces1 ½ cups uncooked rice34 ounces water (about 1 liter)2 tbsp fish sauce1 tsp garlic1/2 tsp ground black pepper1 cup onion, minced4 pieces hard boiled eggs1 cup scallions (green onions), minced2 knobs ginger, julienned3 tbsp safflower(kasubha) (or dash saffron)1 piece chicken cube (bouillon)1 piece lemon or 4 pieces calamansi2 tbsp cooking oil
1. In a pot, heat the cooking oil then saute the garlic, onion, and ginger
2. Dash-in some ground black pepper
3. Add the chicken cube and cook until the cube melts
4. Put-in the chicken and cook until outer layer color turns golden brown
5. Add the fish sauce and uncooked rice then mix and cook for a few minutes
6. Pour-in the water and bring to a boil
7. Stir occasionally and simmer until the rice is fully cooked (about 30 to 40 minutes)
8. Put-in the hard boiled eggs
9. Add the safflower for additional color and aroma
10. Serve hot with garlic, minced scallions, and lemon. Share and Enjoy!
Serving Size: 4 healthy servings
2. Dash-in some ground black pepper
3. Add the chicken cube and cook until the cube melts
4. Put-in the chicken and cook until outer layer color turns golden brown
5. Add the fish sauce and uncooked rice then mix and cook for a few minutes
6. Pour-in the water and bring to a boil
7. Stir occasionally and simmer until the rice is fully cooked (about 30 to 40 minutes)
8. Put-in the hard boiled eggs
9. Add the safflower for additional color and aroma
10. Serve hot with garlic, minced scallions, and lemon. Share and Enjoy!
Serving Size: 4 healthy servings
Nutritional Info Amount Per Serving
- Calories: 509.1
- Total Fat: 13.4 g
- Cholesterol: 269.5 mg
- Sodium: 1,031.9 mg
- Total Carbs: 61.2 g
- Dietary Fiber: 3.0 g
- Protein: 35.2 g
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